http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/ Sun, 20 Jul 2008 06:12:19 +0000 http://wordpress.org/?v=1.5.2 http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/#comment-47866 Mon, 10 Dec 2007 20:28:23 +0000 http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/#comment-47866 Thank you--I do try to do as detailed posts as possible, especially for foods or techniques which are not necessarily familiar to many readers. Thank you–I do try to do as detailed posts as possible, especially for foods or techniques which are not necessarily familiar to many readers.

]]> http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/#comment-47864 Mon, 10 Dec 2007 20:23:30 +0000 http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/#comment-47864 That is one of the most in depth enchilada sauce deconstructions I have read on the web. Awesome. That is one of the most in depth enchilada sauce deconstructions I have read on the web. Awesome.

]]> http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/#comment-5166 Mon, 17 Jul 2006 16:51:05 +0000 http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/#comment-5166 GC, I am so glad to hear it that it turned out well for you. And yes, the cooking is a bit involved--which is why I don't make enchiladas for every day, but for big dinners--the flavor is so much better than what you get by using bottled sauce, pre-made tortillas and indifferent fillings. GC, I am so glad to hear it that it turned out well for you. And yes, the cooking is a bit involved–which is why I don’t make enchiladas for every day, but for big dinners–the flavor is so much better than what you get by using bottled sauce, pre-made tortillas and indifferent fillings.

]]> http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/#comment-5123 Sun, 16 Jul 2006 07:30:59 +0000 http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/#comment-5123 I made this tonight with vegetable broth instead of beef broth. Even before I added the paste, the stock had an incredible flavor and aroma. The cooking process was a little bit involved, but the end result is definitely worth it. The sauce is so bold and complex and amazing! Thanks very much for posting this recipe. I made this tonight with vegetable broth instead of beef broth. Even before I added the paste, the stock had an incredible flavor and aroma. The cooking process was a little bit involved, but the end result is definitely worth it. The sauce is so bold and complex and amazing! Thanks very much for posting this recipe.

]]> http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/#comment-571 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/08/26/the-whole-enchilada-part-i-the-sauce/#comment-571 Ladi, I am picky about commercial broths--I won't use the canned ones, because they have a metallic aftertaste to me. But the aseptically packed Pacific foods brand has a good flavor.<BR/><BR/>And yes, when I make the filling, I either use a pressure cooker, and let it cook a bit before or after the beef goes in. My second post will be about making the filling and will talk about enriching the broth into stock a bit.<BR/><BR/>(Basically, if you use a beef or pork bone of some sort in your cooking liquid while you pressure cook the meat, it extracts the marrow and gets all that good tasty stuff in the broth which eventually becomes stock.)<BR/><BR/>While I will make chicken stock at home--I really hate making beef stock. The smell as it first begins cooking is awful, and it gets into everything. Ugh. Ladi, I am picky about commercial broths–I won’t use the canned ones, because they have a metallic aftertaste to me. But the aseptically packed Pacific foods brand has a good flavor.

And yes, when I make the filling, I either use a pressure cooker, and let it cook a bit before or after the beef goes in. My second post will be about making the filling and will talk about enriching the broth into stock a bit.

(Basically, if you use a beef or pork bone of some sort in your cooking liquid while you pressure cook the meat, it extracts the marrow and gets all that good tasty stuff in the broth which eventually becomes stock.)

While I will make chicken stock at home–I really hate making beef stock. The smell as it first begins cooking is awful, and it gets into everything. Ugh.

]]>